I’ve been making this recipe once a week for a couple of months though, so I think it’s safe to say that it’s one of my favorites. It’s quickly become my go-to recipe when I give freezer meals as gifts. When you taste how delicious it is, you’ll know why.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become. My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them. (Our four-year-old prefers raw carrots. She doesn’t know what she’s missing!)

Directions

Combine all ingredients in your slow cooker.

Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

If you make it fresh, I would put the roast in the slow cooker first and then add everything else. If you freeze it first, I would add the carrots and everything else to the bag before the meat (so it’s the first ingredient dumped into the slow cooker). No need to coat the roast either way.

What you can do is peel or leave peelings on and put them in the fridge overnight in cold water and threw them in the crock pot in the morning when you add the other ingredients…. I usually do this and they are fine….. 🙂

I have made kind of this recipe forever. This is what I asked for my birthday dinner when I was small. But, you coat the roast in flour and sear all sides of it in the hot olive oil to hold in the juices. Add a little bit of water. Cover and simmer for an hour. Put carrots, potatoes, onions and seasonings in. Cook until meat falls apart.

I’m about to throw this into the crockpot for the first time tomorrow morning. This is new to me, so I’m a little thrown by there not being any more liquid and want to make sure there wasn’t a mistake in the recipe. There is no need to add additional broth before cooking, like with the balsamic beef and carrots recipe?? Thanks!

Lisa O Neal…surely it has to have some broth or water in it, I would read on the packet of seasoning she is saying to use, it should say on it how much to add to it to use it….I put about a cup in mine when I use the it for this roast.

My daughter made a crock pot freezer meal over the weekend and it had potatoes in it. She sliced them like scalloped potatoes and it came out delish! Just remember if you add potatoes is adding quite a bit of carbs, so if you’re trying to keep it healthier, you might want to consider using brown rice. But I’m with you, I love the potatoes!!

I think ilona read it as you cook it in the crock pot and then freeze it….then “re-heat” it again in the crock pot. I’m assuming this is what she meant because that is exactly how I read it the first time. When I went back over your instructions I realized you put all of this in the freezer and then when ready to cook that’s when it’s all done within 8 hours.

I’m sure it will depend on the size and strength of your crockpot, but I’ve made this recipe at least 20 times and it always turns out perfectly. Just cook it until the carrots are soft and the beef shreds easily with a fork.

Hi Brandi! I used to have a print-friendly icon, but it got deleted when I was making some updates last week. Whoops! I’ll work on adding a new one. I’m not sure what the widget is called. I pulled it right from my Pinterest profile. Thank you for your encouragement!

Hello I am going to make this during the week. I am not going to put it all together and freeze first I’ll be home so I’ll just put right into crockpot as i go. If I was just putting it all in do you think I could cut some potatoes and add them in with the carrots? Or do you think they will be too dried out?

I’m new to cooking potatoes in my crockpot, but I’ve tested it three times lately and they’ve all turned out great. That makes me think you can go ahead and add them at the start of cooking. If you can find the bags of mini potatoes at the grocery store, even better. Those will definitely stay tender.

Yes! I’ve made it many times that way. For some reason, I think the whole carrots taste better but I think I have a preference for them in general. If you’re used to eating baby carrots and like the way that they taste, go ahead and use them. They’re definitely a time-saver.

This roast was delicious! My boyfriend said it was a 5 star meal! He wants to know when I will make it again. 🙂 My grocery store did not have the Chipotle seasoning so I used McCormick’s Savory Pot Roast Seasoning. Thank you for taking the time to provide such yummy meals!

I can’t wait to make this recipe! Does the seasoning you use come in packets or in a bottle? I happen to have McCormick Grill Mates Chipotle Pepper marinade that comes dry in a 1.13 oz packet. Will that work?

I just tried out this recipe for the first time recently and if turned out fantastic – even better flavor as leftovers a day or two after! It reminds me of pot roast, but much more flavorful. I’m not a huge fan of plain pot roast because it seems just that: plain to me. I love spices and seasoning, and this recipe has it. In fact, I’m considering making this my new custom “pot roast” recipe. I was just curious: what additional vegetables do you think would work well with this crockpot recipe? I made it fresh, so I was wondering if I could make it with any veggies one might put in a pot roast? Thanks!

Great idea, Hillary. Are you thinking of adding potatoes and onions? I don’t see why you couldn’t. I’d probably buy the little whole potatoes because cubed ones might cook down too much and get mushy. (Oh, and if you like this recipe, check out my version with onion soup mix and green beans too. :))

I am so excited to try several of these recipes this weekend! I am a virgin Crock pot user, so keep your fingers crossed! 🙂
I know that it states no substitutions on the meat. I am not very good and distinguishing my cuts of meat… so I thought I would ask first. The recipe calls for: “ boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!)”
I found: USDA Choice Angus Beef Roast Chuck Boneless Vacuum Sealed
Will that work?
Thank you so much for your help!

I think so, but it’s hard for me to be certain without seeing what it looks like. If you google “boneless beef chuck shoulder roast” and look at the images, you will see what I use. It looks like a thick slice of beef.

Hi there-I’m sorry if I missed this part. I was searching for 21 Day Fix meals and this came up. I was just wondering if this is for this program? if so, can you tell me the color-coded serving allotment? Thanks! Kari

Hi this will be my first time trying your recipes. I can’t wait to do it. But I was wondering do I add any water to the crock pot or just what recipe says? Thank you for all your time & effort for posting these recipes.

Can I cook this using your instructions without freezing beforehand? I can see how you wouldn’t need liquid when thawing it from frozen before cooking, but if I cooked it without freezing, would it require liquid?

As written in this post, it prepares one meal (or one freezer bag). When I prep a bunch of meals for the freezer at once I like to double my recipes to save time and money. If you want to do that you will need to buy twice the ingredients listed in the ingredient list.

Hi Kelly! Thanks for posting this recipe. (Plan to try it real soon.) Can you speak at all about a layer of carrots on bottom underneath the roast vs roast touching bottom of the crock with the carrots wedged along the side?

Also, do you drizzle the oil/vinegar/seasoning over the top of the beef, or mix it up and pour it over, or…

Hi Mike. I’ve tried this recipe tons of times and made it tons of different ways. It always tastes the same and is always delicious, so I’d just go ahead and add everything to the crockpot. Whatever way is easier for you should turn out just fine. I think it’s impossible to mess up.

Hi Kelly,
When freezing the cut carrots and meat, do you add the seasoning and oil and vinager? Or do you just add the seaoning and oil and vinager at the time you are putting the meat and carrots in the slow cooker?

So let me get this clear. I’m taking raw meat and adding veggies and then freezing it all together. Then when needed, take the raw food out of freezer and put in slow cooker? And does the ceramic from the slow cooker not crack from the frozen meat? Sorry for the questions, but the meal sounds really good.

Hello, Have you ever prepared your meal the night before in the crock and then store it in the fridge over night? I am just wondering if it is safe to start the crockpot on low with a cold ceramic insert.
Thanks

I have, and it worked, but I’m not sure if it’s recommended or not. I would probably check with the manufacturer of your slow cooker. Otherwise, you could prep the meal in a slow cooker liner bag, or a plastic bag or bowl and then dump it into the slow cooker in the morning.

I have made a few of your recipes they have all turned out awesome. I’m going to make the pot roast tomorrow but plan to layer in some onions and red potatoes. If I add more starch, should I add a little water, like the pot roast with green bean recipe?

Any advice for keeping the pot roast warm for other family members who will be eating later than the rest of us? My mom will be getting in from out of town around 10 pm, do you think I could just a make a plate & nuke it, or leave in crockpot on warm?

I wouldn’t add any extra liquid. I think it will be fine as-is and extra might only dilute the flavor. I’d probably just pop a plate in the microwave to re-heat (that’s what we do with leftovers for lunch the next day). Leaving it in the crockpot on warm would probably be OK too, but then someone would have to wash the crockpot after 10pm. Boo.

I added a bunch of extra vegetables (potatoes, carrots, green beans, celery, onions) including the 3 lb roast. Seared the roast then deglazed the pan with 1/2 cup water & about twice the amount of my seasoning mix.

Just got home and it is perfect! I’m glad I added more seasonings as the crockpot tends to dilute flavors. There is a good amount of liquid left but I’m just going to keep the lid off for a bit so some of the liquid can evaporate.

We’ll eat in a bit then just refrigerate and nuke when the other members get here!

My husband and I own a poultry business so I rarely make beef, and when I do, I’m not very good at it! 😉 Having said that, this is a no-fail recipe that is AMAZING! My family loved this and it will definitely be a go-to meal through the fall and winter months. The carrots alone are to die for! YUM!! And I love the convenience of freezing it and then just dumping it in the crockpot on a busy day!

Going to have my first go at premaking crockpot meals this week! I’m hoping it will save me lots of time!
Just wondering, I’ve read on several other websites about the need to par cook veggies before freezing… Do you do this?
Thanks

Sorry, I’m confused. Are we cooking these meals in the crockpot AND THEN freezing them (this is how understand the instructions). Or are we combining all these ingredients, raw, and putting them in the freezer bags & freezing them and THEN putting them in the crockpot on the day we want the meal? Thanks for your reply to this question.

Went to store for McCormick gluten free seasoning and wasn’t able to find it. I did, however, find in the gluten free aisle gluten free seasoning (like BBQ, Spicy, etc) in bottles. Would that work just as well?

I don’t think it has to be a dry mix to work, but using a sauce will change the taste of the recipe. I would probably omit the vinegar and olive oil if you use a bottled sauce, and that would really change everything.

Just made this for the first time this evening, and the flavor was great. I actually disagree about the shoulder being the best for a roast, though – I have some texture issues and actually prefer the rump roast so when the meat is done cooking, the fat is all in one spot and easier to cut off. Maybe it was just the cut I bought, but the fat was dispersed pretty heavily throughout so I had a hard time picking through it. Will be making again, though!

I am brand new to cooking in every way possible. I want to try a few of the recipes you have listed. The only question I really have is what size Slow Cooker do you recommend for the Slow Cooker Beef Roast and Carrot Recipe? The only other time I tried a roast, it came out rather dry and I was told it was because I used a slower cooker that was too big. I have a 4 and 6 quart right now.

All of my recipes should work in a 4-7 quart slow cooker. (I own at least four different ones. Ha!) If your recipes are turning out dry, then I would decrease the cooking time. Also, make sure to buy the right cut of meat. For example, a boneless beef chuck should roast (like listed above) will be much juicier than a rump roast.

Thank You! Tried this recipe tonight using the mesquite seasoning & it was delish. Served with noodles & have enough for a 2nd meal. Ordered the bag buddies on Amazon & plan to try the balsamic pot roast next.

Hi Kelly, thank you for sharing this. My new years resolution this year is to try and be more organized (which means preparing meals ahead of time) – I’ve been looking over freezer meals to make life simpler, mostly because I have a 14 month old and another baby on the way in June! This recipe looks great! I made a pot roast before and we LOVED it. This version looks even easier AND better. I just have one question though…I do work 2-3 days a week, and I feel bad whenever I don’t cook a meal those nights because I’m too tired. Do you think this meal is a meal that can be left in the crockpot without supervision? I know some recipes call for stirring once in a while (I know you can’t really stir meat, but the carrots and stuff) or do you think I could easily start this in the morning and it would come out fine around dinner time?

I am really looking forward to trying some of these recipes! I do have a question though–my husband can’t stand the taste or smell of vinegar. Is there a suitable substitute for the red wine vinegar? Thanks!

[…] After breakfast, we’ll throw something in the crockpot so we don’t have to worry about cooking dinner later. We’ve been loving the recipes from New Leaf Wellness! This one is the Crockpot Shredded Beef Roast and Carrots. […]

I like to serve this with mashed potatos. When I pull it out the night before i peel my potatos and chop them up and put them in a bowl in the fridge. Right before i serve dinner i pull out the potatos, chnage the water and make the mash only takes 15 min….or not ashamed to say sometimes we will buy a bag of instant which takes 5 min

Wow! This turned out amazing! I did end up adding a splash of chicken broth, since it looked pretty dry. We did roasted potatoes as a side, it was delicious! There were some leftovers, so I just threw the roasted potatoes in, now we’ve got a delicious stew! I froze the other half, so we’ll see how that thaws out and cooks.

I added a sliced onion and two smallish potatoes. The whole thing was quite tasty, but not quite as flavorful as expected. I did use your “homemade taco seasoning” and loved it! A little spicier than I was expecting but it is so great to know exactly what is in the seasoning we use! Overall, liked this recipe, but might tweak it a little. Thank you!

Thank you for sharing this recipe! I just tried it and it is so flavorful and it couldn’t have been simpler to throw together! I’m a slow cooker newbie so I’m thrilled with how this turned out! Next time I may try adding onions simply because I love onion 🙂

What could I possibly have done wrong if this roast did NOT turn out for me? The meat was so tough and did not flake like the recipe and picture shows. I used the specified cut of meat and followed directions completely. Only difference is my roast was about 2.5lbs instead of 2. It was tough and looked burned on the side and like I said before, didn’t flake apart. We tossed it and made something else for dinner and I was so bummed.

I am so excited to try this as I am a newbie with slow cooking. I research tried and true recipes so that I”m not wasting ingredients after a 6-8 hour wait lol =) My question is- how many does this serve and can I double the recipe in the crockpot?

I have to tell you, I made this last week and it was the best Crock-Pot pot roast I’ve ever made! I didn’t have red wine vinegar so I used rice wine vinegar. I bet balsamic would be great too! I also added mushrooms. Wow! This is going to be my go-to beef recipe from now on.

I’ve made this half a dozen times now and loved it each time. I’ve made it with a few different spice blends to change things up and it always comes out excellent. It’s in the crockpot right now with a homemade barbecue rub and it smells delicious. I always use 1 pound of carrots and 1 pound of quartered red potatoes. I only wish I had a bigger crockpot so I could use a larger roast!

I made this last night for my parents. I did like it a lot but I think next time I make it I will have to use a different flavor packet. I used the mesquite packet and as I said I wasn’t bad it just wasn’t the flavor I wanted. I’m think next time I’ll try the brown sugar bourbon packet maybe. Not sure haha. Thanks so much for the recipe! I look forward to trying more of them!

Oohhh I never would’ve thought of that! While I definitely liked the recipe as is (and as everyone said, I also ate so many carrots!) I do want to try different flavors just to see what I like best. Oh and we did add onion to ours. I’m not sure if we can say we cheated a bit or not because I am not sure of the difference between a typical slow cooker and the Ninja brand my mother has but we cooked ours for only 4.5 hours on high and it turned out awesome!

I’ve made this a few times and also given it to several friends with new babies or illness. It has been a big hit every time. I’ve never enjoyed carrots as much as I have in this recipe. Kudos!! And thanks for sharing!!

Made this on Sunday. It was amazing. I seared the meat in a seasoned flour. ADDED NO LIQUID. I added a whole head of garlic, a smaller one. AMAZING.. then I made gravy withall the juices it developed. Definitely a keeper. Oh, and the carrots were not mush. Yay. Served it with egg noodles. Thanks so much for a great recioe

[…] Slow Cooker Beef Roast and Carrots So good, so easy. Unfortunately, also so hard on Will’s stomach. I don’t make this anymore for that reason, but my mouth waters just thinking about it. I would serve it over white rice and eat it all week for leftovers… I do still use her homemade taco seasoning from this recipe though, so the spirit lives on. I figure even if I can’t eat it anymore, you can!! […]

Thinking of freezing and doing this in the Instant Pot, I read your article about adapting the recipe for the instant pot from slow cooker, so I’m thinking I’ll add a cup of beef broth or something, for the instant pot to come to pressure, and run it on high for………30 minutes? Natural release…. Or on the stew setting maybe…

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